Pét-Nats are fun. For consumers, of course—but also for winemakers. And that is one of the main reasons why they seem to be popping up out of every cellar these days. Winemakers have their own preferences, after all, and they are constantly drinking their wines. And when those wines come in at 11% alcohol instead of 14%, and offer bubbles instead of tannins, they become much easier to enjoy—even for the people who made them.
The production of a Pét-Nat is relatively straightforward. The pressed juice is fermented until it reaches around 12 g/l of residual sugar. At that point, it is bottled and sealed with a crown cap. Fermentation then continues in the bottle, naturally creating the wine’s sparkle. In spring, when the days are warm but the nights are still frosty, the bottles are brought outside and disgorged by hand.
Style
Refreshing, lively, and irresistibly vibrant. The acidity is energetic and invigorating, the aromas are fresh and inviting, the texture is cool and precise, and the finish is dynamic, fruit-driven, and full of momentum.
Data Sheet
Grape Varieties: Blaufränkisch, Syrah
Vineyard: Clay soils
Harvest: Hand-picked
Fermentation: Spontaneous | wild yeasts; bottled at around 12 g/l residual sugar and fermentation completed in the bottle
Aging: In the bottle; disgorged in spring
Filtration: No
SO₂: < 30 mg/l
Alcohol Content: 11.5% vol.
Closure: Natural cork
Serving Temperature: 8 °C
Optimal Drinking Window: From now until 2028
Bottle Size: 0.75 l
Principle: All winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, while refraining from the use of herbicides, pesticides, and synthetic fertilizers.
